A comforting and flavorful potato soup enhanced with fresh herbs and a creamy texture.
Melt the butter in a Dutch oven over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the chopped onion and celery to the pot and sauté until softened.
Stir frequently to prevent sticking.
Add the minced garlic and bay leaf, cooking until fragrant.
Cook just until you smell the garlic to avoid burning it.
Pour in the milk, thyme, salt, and pepper, stirring to combine.
Stir continuously to prevent the milk from curdling.
Add the diced potatoes and chicken broth, bringing the mixture to a boil.
Cut the potatoes into even pieces for uniform cooking.
Reduce the heat and simmer until the potatoes are tender.
Test the potatoes with a fork; they should be soft but not falling apart.
Remove the bay leaf and blend part of the soup for a creamy texture.
Use an immersion blender for convenience, or transfer to a blender carefully.
Ladle the soup into bowls and garnish with chopped green onions.
Serve with a side of crusty bread for a complete meal.
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